Cuban-Style Sandwiches

Typically, Cuban sandwiches are made in a sandwich press. But for do-it-yourselfers at a buffet, put out the fixings and a recipe card, and let your guests have at it building their own version. If you like, toast, grill, or broil the bread before putting it on the table.

DIRECTIONS

2.
Score the fat on top of pork, season with salt and pepper and place fat side down in cold roasting pan.

3.
Place pan over medium heat and brown well on both sides.

4.
Place roasting pan in oven with the fat side up and roast for 1 to 1 1/4 hours or until an instant-read or meat thermometer inserted into the meatiest section registers 150 to 155°F.

5.
Let cool and store in refrigerator until game day.

TIP

Prepare one or two days ahead of time.

SERVING SUGGESTIONS

To Serve at Room Temperature:
Even if you choose to serve these sandwiches cold, they are a mouthful of flavors and textures from the savoriness of the meats to the punch and crunch of the pickles and mustard to the creaminess of the cheese. Pre-assemble sandwiches if you desire.

To Serve Warm:
Pre-assemble sandwiches if you desire. Use an electric grill press, waffle iron, or a portable burner and grill pan tableside for an optional step towards authenticity. Warm sandwiches through until the cheese melts and the meats' juices mingle.

*Tracklements Horseradish Mustard or L?wensenf's Classic Hot Mustard are great for their pungency, or try Tracklements Sweet Mustard Ketchup for those who like a lighter touch.